'Confinement' food takes on a new meaning

IF you've succumbed to an unexpected side effect of Circuit Breaker measures - namely CB Belly - you're not alone, especially as most of us turn to food for comfort in the face of travel and movement restrictions.

And we're not talking about instant noodles or luncheon meat, either. With cooking becoming a major pastime, food lovers are showing a voracious appetite for premium food from wagyu to caviar, or uni to artisanal French butter and exotic yellow dragon fruit from Ecuador. In Friday's issue of Weekend magazine, find out how they're not just snapping up more high-end ingredients than before, but also propping up the businesses of both food suppliers and wet market vendors that had been otherwise hit hard by the F&B fallout and social distancing measures. Thanks to social media and islandwide delivery, "online marketing" has taken on a different meaning, and meal times have never been better.

Next, on the F&B front, restaurateur Liling Ong talks about her journey as the owner of the Cicheti group of Italian eateries, and how despite the toll that Covid-19 is taking on the business, she's still going ahead with her plans to open more concepts.

Away from food, we head "overseas" to discover design museums around the world, thanks to virtual tours put together by their curators. Whether it's the Bauhaus Archiv, Design Museum of London or the Victoria and Albert Museum, this is your chance to wander through their exhibition halls at your own comfort and pace.

Elsewhere, if you're feeling down from being confined at home, say "ohm" to meditation as we show you ways to stay calm and focused during these uncertain times. Or engage in arts and culture as you enjoy virtual shows while supporting the local theatre scene with donations and purchases.